Ingredients
Units
Scale
- 16 ounces orzo pasta, cooked just shy of al dente
- 1 1/2 cups canned chickpeas, drained and rinsed
- 1 medium cucumber, sliced into wedges
- 1 1/2 cups kalamata olives, sliced
- 6 ounces feta cheese, cubed
- 1 pint cherry tomatoes, halved
- 3/4 cup finely diced red onion
For the Lemon Herb Vinaigrette
- 1 cup olive oil
- 1/2 cup freshly squeezed lemon juice
- 2 tablespoons dijon mustard
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh mint, chopped
- 1 tablespoon fresh dill, chopped
- Kosher salt and black pepper, to taste
Instructions
- Prepare the Lemon Herb Vinaigrette by combining all of the dressing ingredients in a small bowl and whisking until well-combined. Taste and adjust seasonings as desired. Set aside.
- In a large bowl, add the orzo, chickpeas, cucumber, kalamata olives, cherry tomatoes, feta cheese, and red onion. Drizzle with the vinaigrette and toss to combine. Add more vinaigrette as needed.
- Cover and refrigerate until ready to serve, at least one hour. Garnish with lemon wedges and fresh herbs, if desired
- Prep Time: 40 mins